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The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley

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Abstract

This study aimed to quantify the changes caused by varying germination conditions on the contents of some bioactive compounds in barley and oats. Samples of the two grains were germinated at temperatures between 10 and 20 °C for a period of 2–6 days, using a two-dimensional central composite design. The germination temperature had only minor effect in comparison with the germination time. Slight changes in the mineral content of the malts were observed, mainly caused by steeping. Phytate has been seen as an anti-nutritional compound, as it complexes minerals and lowers their bioavailability. The phytate content in barley malts was considerably lower than in the native kernels. Variations in the germination conditions did not have a significant effect on phytate content. In oats, degradation of phytate was significantly enhanced by prolonging the germination period. It was possible to retain the amounts of soluble dietary fibre, when short germination periods were applied. However, long germination periods caused an extensive breakdown of soluble dietary fibre, especially beta-glucan. The content of insoluble fibre, however, was increased by applying long germination periods for oat malts.

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Acknowledgments

The help of J. C. Oliveira, Department of Food and Process Engineering, University College Cork with developing the experimental design, is gratefully acknowledged. Funding for this research was provided under the Irish National Development Plan, through the Food Institutional Research Measure, administered by the Department of Agriculture, Fisheries & Food, Ireland.

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Authors and Affiliations

  1. Department of Food and Nutritional Sciences, University College Cork, College Road, Cork, Co. Cork, Ireland

    Florian Hübner, Tonya O’Neil, Kevin D. Cashman & Elke K. Arendt

  2. Bio Transfer Unit, University College Cork, Cork, Ireland

    Florian Hübner

Authors
  1. Florian Hübner
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  2. Tonya O’Neil
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  3. Kevin D. Cashman
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  4. Elke K. Arendt
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Correspondence to Elke K. Arendt.

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Hübner, F., O’Neil, T., Cashman, K.D. et al. The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley. Eur Food Res Technol 231, 27–35 (2010). https://doi.org/10.1007/s00217-010-1247-1

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  • DOI: https://doi.org/10.1007/s00217-010-1247-1

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